A Toast for Women and Whisky

Scotch cocktails from topnotch female mixologists.



March is Women’s History Month so it’s only fitting we feature some cocktails from talented female mixologists. Even more fitting, perhaps, are cocktails from talented bar mistresses that take advantage of whisky, a spirit historically associated with the other gender. The concoctions below were all showcased at a recent “Women and Whisky” event hosted by the boutique whisky producer Compass Box and LUPEC (Ladies United for the Preservation of the Endangered Cocktail), an organization for female spirits professionals and aficionados across the U.S. The objective: to celebrate International Women’s Day (which was March 08) and help put to bed the lingering overly masculine, grandfatherly connotation associated with Scotch.

If you’re a fan of whisky (and women) and live in the NYC area, please note: For the rest of the week, Death + Co., Raines Law Room and Rye House, will donate 10% of proceeds from Compass Box cocktails to Dress for Success Worldwide, an international non-profit dedicated to helping disadvantaged women find careers.

Lola Montes by Jane Elkins of Rye House
1 1/2 Spice Tree Compass Box Whisky
1/2 Orangerie Compass Box scotch whisky infusion
1/2 orange juice
1/2 lemon juice
Bar spoon date molasses
1 dash angostura
1/4 Hidalgo Pedro Ximenez

Muriel’s Spark by Lynnette Marrero, founder of LUPEC and the NYC-based drinks consultancy Drinksat6
2oz Spice Tree Compass Box Whisky
1/2 Drambuie
1/2 Dolin dry
1/2 yellow chartreuse
Garnish with flamed orange zest

The McGill Law Review by Abigail Gullo of ryegirlnyc.blogspot.com and Bar Celona in Williamsburg, NY
2 oz Oak Cross Compass Box Whisky
3/4 oz yellow chartreuse
3/4 oz fresh lemon juice
1/2 oz lavender maple syrup*
Dash of Rhubarb Bitters
Spritz of Peat Monster

Garnish with a lemon peel

Spritz a chilled old fashioned glass with Peat Monster. In a shaker prepare Oak Cross, lemon, yellow chartreuse, dash of Rhubarb bitters and Lavender Maple syrup. Shake. Fill spritzed fashioned glass with rock ice and strain mixture in. Garnish with a lemon peel.

*to make the Lavender Maple Syrup, Steep 1/2 a cup of hot water in 1 tablespoon dried or fresh Lavender for 5 min. Mix with 1/2 cup of water. Yields 1 cup of syrup. Good refrigerated for one week.


 

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